1 pound fresh green beans (French cut)
1 cup finely ground bread crumbs, toasted
1 cup slivered almonds, toasted
1 tablespoon canola oil
3 shallots, minced
2 tablespoons flour (whole wheat best)
1 cup skim milk
1/2 teaspoon dried dill
salt and pepper to taste
1 clove garlic, crushed
1 cup shredded Emmenthaler or other Swiss cheese
Preheat oven to 375 degrees. Lightly coat a 2 1/2 quart cassarole with vegetable oil and set aside
In a large pot, steam the green beans over simmering water until just tender (about 5 minutes). Drain well and set aside.
While beans are steaming, prepare the cheese sauce. Heat oil over low heat
Add shallots and saute stirring, until they are soft (about five minutes). Sprinkle with the flour and combine well.
Whisk milk slowly into the shallots, then add dill, salt, pepper and garlic.
Bring sauce to boil, stirring, and cook 1 minute.
Remove from heat and add cheese.
Place 1/3 of beans on the bottom of the casserole dish and sprinkle with 1/4 of the bread crumbs. Top with 1/3 of nuts and 1/3 of cheese sauce.
Repeat, layering twice, ending with the sauce. Sprinkle top with more bread crumbs.
Place in oven and bake until casserole is hot and bubbly and top is golden brown (about 30 minutes).